Parsnip Chutney with dates

This Chutney goes very well with strong meat, e.g. venison or other game.

• 3 Parsnips, cubed about 1 cm
• 5 dl water
• 1 tsp salt
• 60 g dates, sliced
• 5 tbsp cream
• 2 tbsp parmesan cheese, grated
• 1 tbsp butter

Blanch the cubed parsnip in salted water, about 10 minutes. Remove with a slotted spoon and cook slowly with all the other ingredients in a heavy-based saucepan. Stir continuously with a wooden spoon to prevent the parmesan from sticking to the bottom.

A recipe from Laurent Godbout

Meanwhile, Austria gets all exited about an EU Poster Campaign. I actually liked that picture, which is based on this painting in the Musee d'Orsay. We watched Y Mabinogi.